Posted by: hyacinthus | September 18, 2011

吉利炸猪排 Cheese and Ham Pork Loin

Sometimes, NTUC Fairprice at Bukit Merah sells cheap cookery books. Today, I found one interesting and informative book about handling and cooking pork. Only S$6 and I’ve tried one this evening for dinner. Translating it for you 🙂


2 slices of 224g pork loin (I managed to find 2 equal weight slices. But, it’s not easy to beat the meat to the same area…)
1 slice of ham
1 slice of cheese
Bread crumbs 1/2 cup
Bread flour 1 cup
1 egg (beaten)
Pepper and salt to marinate (according to your liking)


1. Wash the pork loins and dry them with kitchen towel. Place a piece in a plastic bag and hammer the meat almost flat (about 3mm thickness) with a meat tenderizer. Do the same for the other piece. While hammering, try to make sure both pieces of meat will overlap each other nicely. Marinate both meat with pepper and salt.

2. Lay first slice of pork loin with cheese and ham on top, followed by the second slice of pork loin. Hammer the sides to seal the cheese and ham.

3. Coat both sides of the meat with some bread flour. Then, use a brush to coat the beaten eggs on both sides. Lastly, coat both sides of meat with bread crumbs.

4. Deep fry meat in a wok of oil at 160°C (medium heat). About 4min if oil covers the meat. If not, fry 4minutes on each side to get a golden brown colour.

5. When it’s cooled, slice… (it’s quite messy when I sliced mine straight after frying… cheese oozes out!)

This plate is with ham and cheese.

This plate is plainly fried, coated with bread flour, egg and bread crumbs. Goes well with any condiment that you like to pair with.

Compare mine to the book’s, I think the temperature used was probably too high? I didn’t bother to use a thermometer to check :p

Posted by: hyacinthus | September 15, 2011

黄金流沙包 using raisin yeast water levain

Continuing my experiments using levain in doughs, I’m trying to make Chinese buns using levain instead of instant yeast.

Here’s my input to this experiment in making egg custard buns or 黄金流沙包 🙂

Dough (360g)


52g Raisin Yeast Water Levain
200g HK Bun flour
2g Baking Powder
10g vegetable shortening
96g water (*Update* After eating the bun, I’m thinking of reducing water to 70g)


Mix all together by hand (or wooden spoon if you don’t want to touch it at first. But, you’ll need to knead it once the mixture comes together…). It will be super sticky at first. Just continue to knead till you get a smooth and moldable dough. Rest the dough in the mixing bowl with a wet cloth over and rest it in a cool area at room temperature (around 28°C in Singapore) for 45min or double, whichever comes first 🙂

Egg Custard Mixture (240g)

2 salted egg yolks (Yolks remove from the eggs and steam yolks for 5 minutes.)

48g butter (Softened at room temperature)
60g Castor Sugar
20g White Chocolate (Melted with 40g warm milk)
32g Custard Powder
30g Milk Powder


Stir the above mixture till it’s smooth. Chill it for at least 6 hours before using.

Making the buns:

1. Measure about 12 portions of 20g of egg custard mixture and 30g of dough.

2. Wrap the egg custard mixture with dough to get a 50g bun. Place a piece of parchment paper about 5cm x 5cm under the bun.

3. Rest the buns in a tart tin tray for another 30min.

4. Steam for 8-10min at medium heat. Make sure water is boiling before you place the buns into the steamer.

Some buns may explode if you didn’t seal properly or added too much egg custard. See mine… :p

3 nice ones for showcase 🙂

See how the molten like filling flows! So exciting 😀

Compare mine to Mandarin Hotel Pine Court restaurant’s version below:

That’s all. Btw, buns are best eaten quickly after it’s steamed.

* My egg custard mixture is still in the freezer at this moment. I should have made the egg custard first and chill it in the fridge for 6 hours at least before making the bun dough. Too late… So, hoping the freezer can help to chill the egg custard mixture quicker! :p

* Update to the egg custard mixture. It became ice-cream like. So, using a scoop to measure the fillings is easier.

Posted by: hyacinthus | September 13, 2011

How did the sandwich bread turn out?

I was busy with school project and mid-term test that I couldn’t find time to post the update to the dough that was left in the oven overnight to ferment.

Well, before showing you the pictures, here’re the ingredients used…

Ingredients used

Levain 240g
Waitose Bread Flour 240g
Perrier Mineral Water 80g
Butter 30g
Salt 4g
Sugar 60g
Milk Powder 10g

Here’s the result

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I didn’t expect the fermentation process to increase the temperature in an enclosed oven (which was cool and wasn’t switched on the whole night!)

The dough “exploded” in the sandwich tin probably due to higher temperature. Good thing I have a wet kitchen towel wrapping the tin the night before. So, it didn’t create a mess in my oven. But, it’s really tough removing the sticky dough from the kitchen towel.

After the dough exploded while I was sleeping, I guess the fermentation process kind of stopped and caused a depression in the dough.

Lesson to learn here is not to leave the bread in an enclosed oven overnight, especially using levain and gassy spring water. It was okay in the fridge for overnight dough method because the surrounding temperature was kept constant at 5ºC.

Posted by: hyacinthus | September 9, 2011

Some Thoughts about Raisin Water Levain


Yesterday, the dough was rising extremely slowly and I was wondering if tap water used was the reason.

So, I tried making sandwich bread again with the remaining levain and raisin yeast water, added Perrier Mineral water this time.

The dough rises much faster this time. Almost the same speed as instant yeast!

Dough size at 7:17pm

Dough size at 9:43pm

However, I was not hungry then for anything. Thus, I’m hoping the final fermentation of the dough in the sandwich tin, would last at least 10 hours in my cool oven wrapped in a wet cloth.


With Raisin Yeast Water and Bread flour, the levain smells heavenly. It doesn’t give off a strange yeasty smell like what instant yeast do. When baked, the bread somewhat smells like button mushrooms. hmmm… pretty weird and nice!

Amount of Levain

I’m not sure what should be the optimum ratio of levain to use with bread flour and water.

Yesterday, I tried Levain : Bread Flour : Water ratio is 7/8 : 1 : 1/3. The dough was wet and difficult to shape.

Today, I made the same mistake. This time, more Levain and using mineral water. Levain : Bread Flour : Water ratio is 1 : 1 : 1/3.

It was so sticky that it’s impossible to roll the dough like swissrolls before putting in the sandwich tin. As a result, it’s one lump into the tin like this…

Will post the results tomorrow…

Good night! 🙂

Posted by: hyacinthus | September 8, 2011

Sandwich Bread Made with Raisin Yeast Water Levain

Some days ago, I’ve made sandwich bread using instant yeast with success. Today, I made a sandwich bread using naturally cultured yeast at home 🙂

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Recipe for making the sandwich bread using naturally grown fruit yeast in a pre-fermented dough mixture. 



Waitose Organic Bread Flour 240g
Anlene Milk Powder 10g
Sugar 40g
Sea Salt 8g
Raisin Yeast Water Levain 210g
Water 80g


Unsalted SCS Butter 42g


1. Mix A together till a wet, messy and sticky dough is formed.

2. Knead by hand or using stand mixer till the dough becomes more stretchable and smooth. Add B.

3. Knead again till the dough is smoother and more stretchable.

4. Rest the dough for fermentation. As this is natural yeast, it takes a much longer time at room temperature to rise. Mine risen only by 1/6 of its original size after 2 hours. Had to use oven temperature at 50°C to speed up the process. Good thing the yeast survived. If you have time, it’s best to let it rise naturally at room temperature.

5. Test the risen dough. If the indentation holds the shape of your floured finger when you poke in, it’s ready to be punched down and divided into 3 equal portions.

6. Roll each portion long and flat. Roll it up like a cigar and place it in the sandwich tin. Do the same for all 3 portions.

7. Let the 3 portions proof in the greased tin (use butter unless you want your sandwich tastes like olive oil or whatever) till it’s 90% full. Cover with the sandwich tin lid. For me, I have no time to wait today. So, chuck it in the oven w/o preheating at 200°C for 45min when it has only risen till about 75% of the tin height. As a result, my sandwich is not a perfect square and has uneven holes too.

8. Remove from the tin immediately and let it cool.

Verdict: Super soft bread with crusty crust when freshly baked. After slicing and keeping the sliced sandwiches in a ziplock bag while it’s still hot maintains the softness. However, the crust will become softer. Overall, I find using natural yeast makes the bread softer and more fragrant compare to using instant yeast.

Try if you have time. Really fun! 🙂

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